A new favorite mix. Both are gluten-free and high in plant protein. Neither is technically a grain, though they behave like porridge :) They are richer than cereals in micronutrients, especially iron (amaranth has twice as much), B vitamins, and fiber. Black and red quinoa are dense, aromatic, and slightly resemble the taste of unsweetened poppy seeds. Amaranth is soft, delicate, and has a large number of outer husks. Two grain-like salads, two bowls. Essentially, for direction. In the sweet version, strawberries can easily be replaced with blueberries or plums later in the season. The choice of greens in the savory version is also flexible, but the key is to use at least two types.
- 1 medium ball of mozzarella
- 30 g quinoa
- 30 g amaranth
- spinach
- parsley
- green garlic shoots
- Chinese mustard greens or arugula
- unfiltered olive or rapeseed oil
- red wine vinegar
- salt
- 1 ripe tomato
- a handful of toasted hazelnuts
- freshly ground black pepper
Cook the quinoa and amaranth in salted water. The proportions can be increased, but this version keeps both grains minimal. Meanwhile, finely chop a mix of favorite greens—at least two types. Suitable options include spinach, frisée, radicchio, young Swiss chard and kale, arugula, mint, tarragon, dill, parsley, cilantro—any fresh herbs you love, and more. Mix the greens with the cooked grains, generously dress with oil, and lightly drizzle with vinegar. Slice the ripe tomato and mozzarella, place them alongside the green mix, and season with freshly ground black pepper and hazelnuts.
Of course, this salad is delicious even without mozzarella and tomato. Possible variations:
- Simply increase the amount of quinoa and amaranth and add more hazelnuts;
- Include chopped wakame or nori seaweed and tofu cubes;
- Use goat feta, dill, and cucumber;
- Add radish or daikon, carrot, and dress with sesame oil or tahini and soy sauce.
Salad with Strawberries, Mint, Spinach, and Hazelnuts
- 200-500 g strawberrie
- a large handful of toasted or raw hazelnuts
- a large bunch of spinach
- 3-7 sprigs of mint, leaves separated
- coconut oil, hazelnut oil, or walnut oil (any mildly sweet oil)
- a bit of wine vinegar
- 30 g quinoa
- 30 g amaranth
- salt
Cook quinoa and amaranth together. Dress with coconut oil (or coconut milk). Wash the strawberries and remove the stems. Tear the spinach into large pieces, mix with mint, dress with coconut oil, drizzle with vinegar, and season with salt. Add the strawberries and hazelnuts.
Cook the quinoa and amaranth in salted water. The proportions can be increased, but this version keeps both grains minimal. Meanwhile, finely chop a mix of favorite greens—at least two types. Suitable options include spinach, frisée, radicchio, young Swiss chard and kale, arugula, mint, tarragon, dill, parsley, cilantro—any fresh herbs you love, and more. Mix the greens with the cooked grains, generously dress with oil, and lightly drizzle with vinegar. Slice the ripe tomato and mozzarella, place them alongside the green mix, and season with freshly ground black pepper and hazelnuts.
Of course, this salad is delicious even without mozzarella and tomato. Possible variations:
- Simply increase the amount of quinoa and amaranth and add more hazelnuts;
- Include chopped wakame or nori seaweed and tofu cubes;
- Use goat feta, dill, and cucumber;
- Add radish or daikon, carrot, and dress with sesame oil or tahini and soy sauce.
Salad with Strawberries, Mint, Spinach, and Hazelnuts
- 200-500 g strawberrie
- a large handful of toasted or raw hazelnuts
- a large bunch of spinach
- 3-7 sprigs of mint, leaves separated
- coconut oil, hazelnut oil, or walnut oil (any mildly sweet oil)
- a bit of wine vinegar
- 30 g quinoa
- 30 g amaranth
- salt
Cook quinoa and amaranth together. Dress with coconut oil (or coconut milk). Wash the strawberries and remove the stems. Tear the spinach into large pieces, mix with mint, dress with coconut oil, drizzle with vinegar, and season with salt. Add the strawberries and hazelnuts.
